Apologies for the infrequent posts in here. Been busy with different kinds of documentation works lately and cooking is limited to quick, rushed up sprints. Anyways, baked this quick cake today that I couldn’t postpone this post to anytime later. This is made of gulab jamun mix and is devoid of all purpose flour. Yes, gulab jamun mix! I couldn’t believe myself looking at the soft spongy texture it acquired despite being a complete wheat flour cake. This is the second experiment with wheat flour in recent times that proved cakes with only wheat flour can also turn spongy(less dense). I think I have come across Anu’s recipe on a facebook baker’s group few weeks earlier and it caught my eye on the saved lists today. So when I resolved to make a sweet treat, straight away went for it.
I have used a pressure cooker to bake and it came out moist with a satisfying crumb – almost tasted like Soda Bottle Openerwala’s mawa cake. 😀
Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 8 – 10 slices
½ cup Gulab Jamun Mix powder (I used Gowardhan’s)
½ cup Whole Wheat flour
½ cup Powdered sugar
½ tsp Baking powder
¼ tsp Baking soda
A pinch of salt
¼ tsp Vanilla Essence
½ cup milk
¼ cup oil (odorless, I used Sunflower oil)
- Mix all the dry ingredients into a homogenous mixture with a whisk or just bare hands. Sifting is optional. Just ensure there are no lumps.
- Whisk together all the wet ingredients.
- Fold in dry ingredients in two batches to the wet mixture. Mix well.
- Line a baking tin with some butter/ghee/oil and dust with some flour or simply use a butter paper. Pour in the batter.
- Bake it in an oven at 180^C or inside a pressure cooker following the cooker cake method for 30 min. Check for doneness with a toothpick or knife.
- I have sprinkled a mix of oats, sesame seeds and thin hyderabadi seviya. This is purely optional.
I have used a 1 lb Loaf Tin, 18 x 9 cm (7″ x 3.5″)which can hold double the measures used in the recipe. You can use any pan, but as the pan size becomes more shallow, you have to check frequently for doneness. That tiny pinch of salt balances the mild sweetness of the gulab jamun premix and lifts the taste. It is completely optional though.
- I have substituted buttermilk for milk on the following day and it came out just as perfect as the one with milk.
- The sugar quotient of this recipe can be upped if you want it to be super sweet. You could stick to the above mentioned measure, if you are going to add a glaze or frosting.
Oh my, it has been more than a month since I have posted last recipe. Another break. With the festive hustle-bustle around brother’s wedding, time just flew. Colorful backdrops, kids dashing around with their antics, elders busy with the preparations, endless banters with bhai jaan, all near and dear – Wedding times are the best! Amidst all of this, couldn’t keep myself away from the kitchen at all. In fact, I have tried my hands in preparing food for a little over fifteen people. I am generally not good with seasoning when cooking for more than four or six members. So, it was a satisfying experience as the dishes turned so well.
Splashes of colours during wedding ❤
Guthi Vankaya Curry in the making
Sweet Limes are in season and I am a big fan of citrus fruits. The citrusy zing never fails to please my senses in an esoteric way.
Packed with Vitamin C, they are good to eat at any point of the day. Especially, if you are having a busy day at the office or too tired after shopping, pick a citrus fruit. It hydrates and reenergizes the body instantly. Oranges and lemons are so famous as fruit based acidic agents and natural flavour enhancers used in baking. I was curious if I could use sweet limes instead of lemons or oranges. It resulted in this tasty and beautiful cake. I have adapted Honey Cake recipe from Epicurious and worked my way experimenting with the ingredients. Used the Wonder Pot I have used to bake earlier as well as pressure cooker to bake the cake. It tasted perfect both ways.
1 ⅓ cup + 4 tbsp All Purpose Flour/ Maida
½ tbsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
2 tsp Ground Cinnamon
¼ tsp Ground Cloves
¼ tsp Ground Cardamom
1 cup Oil + 3 tbsp White Butter (room temp)
½ cup Honey
¾ cup Granulated Sugar
¼ cup Brown Sugar
½ tsp Vanilla Essence
½ cup Coffee/ Tea Decoction
¼ cup Fresh Sweet Lime Juice
- Coat the mould with butter on the inside and dust it with all purpose flour. Hold it upside down and tap it gently to remove any excess flour.
- Whisk the flour, baking powder, baking soda, salt and spices together.
- Add in the wet ingredients into the same bowl and gently mix it using a strong wire whisk or an electric whisk on low speed.
- Pour the batter into the mould and bake it for about 25 minutes on the low flame.
- Check for doneness using a clean knife. Switch off the flame if it comes off clean. Otherwise, bake for some more time.
- I have used the pressure cooker and wonder pot with this batter. If you are using an oven for this recipe, try baking it at 180 degrees for 20 minutes and check for doneness and allow it to bake for more time if required.
Somehow I have never developed liking for frosting or glazes on cakes. Most of the times, I prefer to eat them as it as. You could try putting on some chocolate ganache or a jam based glaze to give it more oomph. Else, for a simple spruced up finish,top the batter with sliced almonds. Original recipe has some whiskey in the ingredients. I skipped it altogether and didn’t even add the equivalent amount of citrus juice as mentioned there. The cake turned out extremely delicious and airy with a nice crumb.
- Depending upon the size of pan used and mode of cooking method followed, cooking time might vary.